So for my birthday I got a package of dried Bolete Mushrooms that my Uncle Jim picked from the forests of Central Arizona. I was directed to this website which has a few recipes. The Creamed Potatoes and Mushrooms were the inspiration for the gravy I made here. The rest of the recipe was just a simple Port Tenderloin (bought in the package pre-seasoned and ready to roast) and some frozen Broccoli. I will just focus on the preparation of the mushroom gravy and potatoes.
6 potatoes, peeled and cubed
3 Tbsp butter
1/2 milk
salt
pepper
1 cup dried boletes
1/2 cup cooking wine, (I mixed some red and white just for kicks)
1/2 cup chicken stock
1 Tbsp butter
1 package brown gravy mix
So I cooked up the potatoes, but just boiling the peeled and cubed potatoes until they were tender, draining them, then adding milk, butter, salt and pepper and mashing until smooth.
For the boletes, I sauteed them in a little butter for a few minutes, then added the cooking wine and chicken stock. The mushrooms had a lot of moisture to absorb so I covered them and let them simmer for about 10 minutes. I then opened them up and let the liquid reduce down for another 5 minutes. A few pieces were still a bit big so I spooned them all out onto a cutting board and started chopping until they were in small pieces. Meanwhile in the uncleaned pan, I made the gravy by following the directions on the package. After it just started to thicken, I added the mushrooms back and kept whisking until it was gravy.
The taste of the boletes wasn't at all like typical button or brown mushrooms. Instead they had a real nice sweet nutty flavor. Pretty rich as well. When I heated the left overs today for lunch, I put some on the pork and it was very nice. So if you ever find yourself in the possession, or even possessed by, bolete mushrooms this is a good recipe to make. Also, I have 1/2 a package left of the mushrooms so if you have a suggestion for what I should do with them, let me know.
At some point I will get a smoker, but until then the crockpot will have to do for my BBQ fix.
1 lb pork shoulder
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup BBQ sauce
1 Tablespoon brown sugar
1 Tablespoon mustard
1 teaspoon each of the following:
garlic powder
onion powder
paprika
chili powder
black pepper
Bun
BBQ sauce
coleslaw
My crockpot is tiny, so I had to cut down a 3 lb pork shoulder to fit it. If your crockpot can handle it, I recommend increased the proportions.
I mixed up all the seasoning in the crockpot, then tossed the shoulder in. I spun the meat around a couple times to make sure it was covered in juice, then let it sit for about 4 1/2 hours on High. If I would have had more time, I would have tried to let it sit for 10 hours on low. I will likely do that with the rest of the pork shoulder after I finish this stuff up. At the end, I pulled the meat out, took two forks and shredded it all up. If it isn't really easy to shred, then you need to cook it longer.
I like my pulled pork Memphis style with BBQ sauce and coleslaw.
If you make it just right, you'll end up looking like this guy.
